Soba Noodles
with Miso-Lemongrass Broth, Tofu, and Spring Vegetables
Pairs with Saratoga Sparkling Spring Water
Salty, tangy, nutty, earthy…umami. This broth is a celebration of spring. It pairs best with Saratoga® Sparkling Water because the uplifting bubbles will complement the dish by adding a fresh burst to your palate.
Ingredients
For the Broth
- 6 stalks lemongrass
- One 3” piece fresh ginger, peeled and sliced
- 3 medium shallots, peeled and halved lengthwise
- 1 1/2 tbsp coriander seeds
- 2 small oranges, juiced
- 2 lemons, juiced
- 3 tbsp white miso paste
- To taste kosher salt
For Serving
- 1 1/2 cups diced firm tofu
- 3 cups (about 400g) soba noodles, cooked, drained, and rinsed
- Assorted spring vegetables, such as radishes, sugar snap peas, and carrots, very thinly sliced or julienned
- Garnish fresh herbs, such as Thai basil, cilantro, and chives
Preparation
STEP ONE
In a large pot, bring 12 cups water to a boil. Add the lemongrass, ginger, shallots, and coriander seeds to the pot then reduce heat to low and simmer, stirring occasionally, for 30 minutes (this yields a delicate, subtly flavored broth; for a more intense flavor, continue simmering 15-30 minutes more). Strain the broth through a fine mesh sieve, pressing down on the aromatics to extract as much flavor as possible, and return to the pot and low heat.
STEP TWO
Add the juice of the oranges and lemons, then whisk in the miso paste and season broth with a little salt. When ready to serve, divide tofu, noodles, and vegetables among bowls. Ladle broth over the top, then scatter with fresh herbs.
